Issue based costing
Calculate food cost %age based on total quantity issued to kitchen divided by sales less tax.
Calculate food cost for each department separately like Indian, Mexican, Chinese
Option to input physical stock of kitchen to calculate net issue.
Recipe based consumption variance
Based on recipe entered for every menu item, and raw-material issues during the same period, system generate consumption variance report.
Variance calculated for quantity, value (based on last purchase price) and %age
Provide facility to consider closing stock, salvage, spoilage to calculate net consumption
Consumption variance can be calculated for individual department separately
Operational Profit & Loss Account
Calculate net income by subtracting taxes, discounts, complementary from total sales for the period
Calculate gross profit by subtracting raw-material cost from sales
Consider fixed cost like salary wages, electrical expenses, rent, maintenance etc.
Consider variable cost like water, pickle etc.
Profit can be calculated for each outlet or group of outlets